This Chicken and Broccoli Pasta Bake brings together tender chicken, vibrant broccoli, and creamy sauce all baked with pasta. It’s a cozy dish perfect for the whole family!
Who wouldn’t love a meal that combines creamy goodness and veggies? Plus, you can sneak in extra cheese on top—because cheese is life! 🧀
I enjoy making this dish since it’s simple: cook, mix, bake. I can whip it up and have a warm dinner ready in no time, making my weeknights a little easier!
Key Ingredients & Substitutions
Pasta: Penne works great here, but you can swap it for any short pasta like fusilli, rigatoni, or macaroni. If gluten-free, choose a gluten-free pasta for the same comforting texture.
Broccoli: Fresh or frozen broccoli is perfectly fine. If you’re not a fan, try using cauliflower or spinach instead for a different twist.
Chicken: I love using boneless chicken breasts, but you can use thighs for more flavor. Rotisserie chicken can save time—just shred and mix in!
Cheese: Cheddar is my go-to for flavor, but you can experiment with mozzarella or even gouda for a smokier edge. Dairy-free cheese works too!
Milk: Whole Milk makes the sauce rich, but you can use 2% or a plant-based milk if needed. Just ensure it’s unsweetened! Cream can be substituted for an even richer sauce.
How Can I Make a Creamy Sauce Without Clumps?
Getting that creamy texture in your sauce is key! Follow these steps for a smooth finish:
- First, ensure you cook your garlic and onions well. They should be soft and fragrant before adding flour.
- Sprinkle the flour evenly over the sautéed garlic and onions and stir constantly for a minute. This helps avoid lumps.
- Pour in the milk gradually while whisking. Start with a small amount, mix it well, then add more. This allows the sauce to thicken evenly.
- Keep stirring until you notice the sauce beginning to thicken up, around 4-5 minutes. If lumps do occur, you can always use an immersion blender to smoothen things out!
Chicken And Broccoli Pasta Bake
Ingredients You’ll Need:
For the Pasta and Veggies:
- 3 cups penne pasta (or any short pasta), cooked al dente
- 2 cups broccoli florets, steamed or blanched
For the Chicken:
- 2 chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil or butter
For the Sauce:
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 3 tablespoons all-purpose flour
- 2 cups milk (whole or 2%)
- 1 cup grated cheddar cheese (plus extra for topping)
- 1/2 cup grated mozzarella cheese (optional for topping)
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried Italian herbs (basil, oregano, thyme mix)
- Salt and freshly ground black pepper, to taste
For Garnish:
- Fresh parsley, chopped
How Much Time Will You Need?
This delicious pasta bake requires about 15 minutes of prep time and 25 minutes to bake, totaling around 40 minutes from start to finish. A quick and satisfying meal that’s perfect any night of the week!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This gets it nice and hot for baking later on. Lightly grease a baking dish with a little butter or oil to prevent sticking.
2. Prepare the Pasta:
Boil the penne pasta according to the package instructions until it’s al dente (firm to the bite). Drain it and set aside while you prepare the other ingredients.
3. Cook the Broccoli:
Steam or blanch the broccoli florets until they are just tender but still bright green, about 2-3 minutes. This keeps them vibrant and crunchy. Set the broccoli aside with the pasta.
4. Cook the Chicken:
In a large skillet, heat the olive oil or butter over medium heat. Add the bite-sized chicken pieces and cook until they are golden brown and cooked through, which should take about 6-8 minutes. Once done, remove the chicken from the skillet and set aside.
5. Sauté Garlic and Onion:
In the same skillet (add a bit more oil if needed), sauté the minced garlic and chopped onion until they are fragrant and translucent, around 2-3 minutes. Keep stirring so they don’t burn.
6. Make the Sauce:
Sprinkle the flour over the garlic and onion mix. Stir constantly for 1-2 minutes to cook the flour without browning it. Then slowly whisk in the milk until smooth. Continue to cook and whisk until the sauce thickens to a creamy texture, about 4-5 minutes.
7. Add the Cheese:
Take the sauce off the heat and stir in the grated cheddar cheese, Parmesan cheese, dried herbs, salt, and pepper. Mix until the cheese melts and the sauce is beautifully creamy.
8. Combine Ingredients:
In a large mixing bowl, combine the cooked pasta, broccoli, chicken, and creamy cheese sauce. Gently mix everything until it is evenly coated in cheesy goodness.
9. Assemble and Bake:
Transfer your delicious mixture into the prepared baking dish. Sprinkle extra cheddar and mozzarella cheese on top for a lovely, gooey crust. Pop the dish in the preheated oven and bake for 20-25 minutes or until the top is bubbly and lightly golden.
10. Serve and Enjoy:
Once it’s out of the oven, let the dish rest for about 5 minutes. Garnish with freshly chopped parsley for that extra touch. Serve warm and enjoy every cheesy bite of your Chicken And Broccoli Pasta Bake!
Can I Use Frozen Broccoli Instead of Fresh?
Absolutely! You can use frozen broccoli for this recipe. Just make sure to thaw it first and drain any excess moisture to prevent the bake from becoming watery.
What If I Don’t Have Penne Pasta?
No worries! Any short pasta like rotini, fusilli, or macaroni will work just fine. Just adjust the cooking time as needed according to the pasta type.
Can I Make This Dish Vegetarian?
Yes! To make it vegetarian, simply omit the chicken and consider adding extra veggies like bell peppers, zucchini, or mushrooms for added flavor and texture. You may also want to add some beans for protein!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply pop it in the microwave or oven until warmed through. Add a little splash of milk if it seems dry when reheating.
